Simple squash & lime pickle curry
A chunky, all-in-one curry that's made in a single pan - by John Torode
Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 20 mins
Cook 40 - 45 mins
- Heat the oil in a heavy-based frying pan and add the red curry paste. Fry for 2 mins, then add the sugar and cook for 4 mins until sticky and fragrant.
- Add the squash, stir well and cook for 2-3 mins, then pour in the coconut milk and the coconut cream, season with the fish sauce and add the lime pickle and lemongrass. Bring to the boil and cook for about 25-30 mins over a medium heat until the squash is soft but not mushy.
Per serving
422 kcalories, protein 5g, carbohydrate 23g, fat 35 g, saturated fat 22g, fibre 3g, sugar 4g, salt 1.2 g
Recipe from Good Food magazine, December 2005.
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http://www.bbcgoodfood.com/recipes/1109/
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Ingredients
- 5 tbsp vegetable oil
- 100g red Thai curry paste
- 2 tbsp palm sugar or light brown sugar
- 2 medium butternut squash , peeled, deseeded and cut into 4.5cm chunks
- 2x 400g cans coconut milk
- 200ml carton coconut cream
- 1 tbsp fish sauce
- 2 tbsp lime pickle, from a jar
- 3 lemongrass stalks, bruised with the back of a knife
- 50g beansprouts
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Difficulty and servings
Serves 8 - 10
Preparation and cooking times
Prep 20 mins
Cook 40 - 45 mins
Ingredients
- 5 tbsp vegetable oil
- 100g red Thai curry paste
- 2 tbsp palm sugar or light brown sugar
- 2 medium butternut squash , peeled, deseeded and cut into 4.5cm chunks
- 2x 400g cans coconut milk
- 200ml carton coconut cream
- 1 tbsp fish sauce
- 2 tbsp lime pickle, from a jar
- 3 lemongrass stalks, bruised with the back of a knife
- 50g beansprouts
Per serving
422 kcalories, protein 5g, carbohydrate 23g, fat 35 g, saturated fat 22g, fibre 3g, sugar 4g, salt 1.2 g
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15 October 2008
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16 February 2009
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